lose its bright green color are not instantaneous. The
peas have to be above a certain temperature for a
certain amount of time to lose color. A single pea
cooling at room temperature will rapidly cool to a
safe zone. A pea in the middle of a pile of other
really hot peas, however, may stay hot for a good
fifteen minutes to half an hour, depending on the size
of the pile. That’s plenty of time for the pea to lose
its color.
Moral of the story: if you are blanching more
than one pea at a time, you should shock them in an
ice bath, or at the very least spread them onto a
large plate or rimmed baking sheet in a single layer
to cool.
Then, as soon as the vegetables are chilled,
remove them from the ice bath, let them drain, and
lay them on paper towels or a clean kitchen towel to
dry. The dressing you’re going to apply to them
sticks better to dry ingredients.
nandana
(Nandana)
#1